Brussels Sprouts Salad with Lemon Dijon Vinaigrette
Yield: 4 servings  

Dressing yield: ~ ¾ cup (recipe easy to double)
Shredding the Brussels sprouts very thinly is the key to best texture, and letting them sit in the dressing for 30 minutes before serving will allow them to soften and absorb some of the vinaigrette. Sweet fruit, crunchy nuts, and creamy cheese are the finishing touches. I mention several substitutions – I’ve used them all and enjoyed. Top with a protein of choice to make it a complete meal.

For the Lemon Dijon Vinaigrette:

  • 3 tablespoons (45ml) freshly squeezed lemon juice
  • 2 tablespoons (30g) Dijon mustard
  • 1 small shallot, minced (2-3 tablespoons)
  • ½ teaspoon kosher salt and freshly ground pepper to taste
  • ⅓ cup (74ml) extra virgin olive oil (use ¼ cup + 2 tablespoons (84ml) for a touch less tang)

For the Salad:

  • 1 pound Brussels sprouts, trimmed, halved, and sliced very thin (or one 14-ounce package shaved Brussels sprouts)
  • 2 ounces (½ cup) blue cheese, crumbled or smoked Gouda or Pecorino Romano cheese, shredded
  • ⅓ cup chopped toasted pecans, walnuts, or almonds (Smokehouse almonds are lovely)
  • ¼ – ⅓ cup golden raisins, dried cranberries, or chopped dried cherries


  1. Tip: For best texture, make sure to remove the tough core from the Brussels sprouts (I cut them in half and then slice a V-shape at the base) and then slice them very thin. For quicker shredding, you may add the cored and halved sprouts to a food processor fitted with the thinnest slicing blade. Prep ahead tip: The Brussels sprouts can be shredded up to a day in advance and stored in the fridge in an airtight container or zip-top bag.

    For the vinaigrette: Whisk the lemon juice, mustard, shallot, salt, and pepper together in a small bowl or jar with a tight-fitting lid. Slowly whisk in oil until incorporated and the vinaigrette is thick. Or, add the oil, place the lid on the jar, and shake until thick and creamy. Make-ahead tip: This step may be done in advance. The vinaigrette may sit on the counter for up to 2 hours and will keep in the refrigerator for at least a week. Leftovers: You will have leftover vinaigrette for another salad later. Depending on how liberally you dress your salads, it may be enough for another full batch but perhaps a half batch. Or enjoy on other tossed salads (see recipe notes).

    Assemble the salad: Place the Brussels sprouts in a large bowl and drizzle with about ⅓ cup of the vinaigrette. Toss, and add more vinaigrette to taste. Then cover and refrigerate for at least 30 minutes or up to 2 hours. (If time is short, letting the salad sit on the counter for even 15 minutes will allow the flavors to meld a bit.)

    Fold in the cheese, nuts, and dried fruit. Season with salt and pepper to taste and and serve.


  • When using smoked Gouda, I shred it with the large holes of a box grater. For an accurate measure if not using weight, lightly pack the cheese into the measuring cup – or round it slightly. When shredding Pecorino Romano, I grated it more finely, but feel free to shred as thin or as thick as you prefer.
  • Pomegranate seeds provide a lovely alternative to the golden raisins or dried cranberries. When using, I add about ¾ cup.
  • Thinly sliced baby bok choy is a lovely addition to this salad. I’ve made it several times with half bok choy and half Brussels sprouts. You could also make this salad with shredded kale, cabbage, or a bag of coleslaw mix.

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